Savoring the Past: The French Kitchen and Table from 1300 to 1789
In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table.
Search in google:
In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table. Publishers Weekly A history of the culinary arts in France, discussing such topics as the development of haute cuisine and the growth of cooking as a profession. (Mar.)
List of IllustrationsAcknowledgmentsIntroductionCh. 1The Middle Ages1Ch. 2Cookbooks and Cooking in the Sixteenth Century27Ch. 3Festivals, Dining, and Diners in the Sixteenth Century42Ch. 4Markets, Guilds, Ingredients, and New Foods71Ch. 5Kitchens and Cooks95Ch. 6The Beginnings of Fine Cookery113Ch. 7Court Festivals of Louis XIV129Ch. 8Massialot and the Regency149Ch. 9French Cooks Abroad160Ch. 10Pastry, Baking, Confectionery, and Table Ornament173Ch. 11Mid-Eighteenth-Century Trends and Controversies194Ch. 12The Late Eighteenth Century220Conclusion231Recipes235Notes275Bibliography303Index327Cook's Index335
\ Publishers Weekly - Publisher's Weekly\ A history of the culinary arts in France, discussing such topics as the development of haute cuisine and the growth of cooking as a profession. (Mar.)\ \ \ \ \ Library JournalFew nationalities are as immediately associated with food as the French. According to LJ's reviewer, "This well-researched volume covers haute cuisine and cuisine bourgeoise from the Middle Ages to the French Revolution." Along with a detailed history of cooking and utensils, the volume includes upwards of 40 classic recipes. "It will be valuable not only to those interested in the development of French cuisine, but also to students of French social history" (LJ 5/1/83).\ \
